Red mullet - 0 cooking recipes

They say that even the fat of a mullet smells good, in a special way. To choose a red mullet, pay attention to the elasticity of its back (when pressed with a finger, a fresh specimen restores its shape), the smell (it should not be sharp), the presence of whiskers and transparency and “clarity” eye. The main season of the Sultan (as the Turks called her for her gorgeous mustache) is autumn. It is fatty and sweet. The tastiest thing is fried barboel (that’s what the Greeks call it). The scales are cleaned, the carcasses are placed in a frying pan with olive oil, and served with olives. They also place the fish in the frying pan, not on its side, but on its bellies, close to each other, cover with a lid and simmer over medium heat until the eyes turn white. Tasty and homemade. They make fish soup with it. The fish soup turns out amazing! The best broth is made from five types of sea creatures - red mullet, perch, ruffe, croaker and horse mackerel. In Greece, barboel is in first place on the menu of every tavern. It is cooked deep-fried and grilled. It is baked in tomato sauce in the oven - it produces a beautiful red crust, impressive for serving. This cooking option can be used for a delicious home holiday.